Korean BBQ Beef Rice Bowl (Bulgogi Deopbap)

This savory Korean BBQ beef rice bowl features tender beef chuck marinated in a sweet and savory fruit-based puree, stir-fried with onions, enoki mushrooms, and topped with a perfectly fried egg.

Ingredients

• 300 g sliced beef chuck
• 0.25 onion
• 0.25 apple
• 3 cloves garlic
• 1 slice ginger
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp beef bouillon powder
• 1 tbsp cooking wine
• 0.5 tbsp dark soy sauce
• 0.5 tbsp black pepper
• 1 tbsp sesame oil
• 1 tbsp white sugar
• 100 g enoki mushrooms
• 1 egg
• 2 bowls steamed white rice
• to taste toasted sesame seeds

Instructions

1. 1Prepare the Aromatics

   

   Finely chop one quarter of an onion, one quarter of an apple, three cloves of garlic, and a slice of ginger. These ingredients form the base of the sweet and savory marinade.

   Tip: Chop the ingredients into uniformly small pieces to ensure they blend easily into a smooth puree.
2. 2Blend the Marinade Base

   

   Place the chopped onion, apple, ginger, and garlic into a blender pitcher. Add a small amount of water and blend until the mixture reaches a smooth, consistent puree.

   Tip: Adding just enough water to get the blades moving helps create a consistent, thin puree for the beef.
3. 3Marinate the Beef

   

   Transfer 300 grams of sliced beef chuck into a stainless steel mixing bowl. Pour the prepared aromatic puree over the beef to begin the marination process.

   Tip: Ensure the beef is evenly coated with the puree for optimal flavor absorption.
4. 4Season the Beef

   

   Add one spoonful of oyster sauce, two spoonfuls of light soy sauce, one spoonful of beef bouillon powder, one spoonful of cooking wine, half a spoonful of dark soy sauce, half a spoonful of black pepper, and one spoonful of sesame oil to the bowl.

   Tip: Measure the ingredients carefully to maintain the correct balance of savory and sweet.
5. 5Combine and Rest

   

   Use your hands to mix the beef and all the seasonings thoroughly until well combined. Let the beef marinate for ten minutes to allow the flavors to penetrate.

   Tip: Mixing by hand ensures the marinade reaches every fold of the meat.
6. 6Stir-fry the Beef

   

   Heat oil in a wok over medium-high heat. Add the marinated beef and stir-fry until the meat is about half-cooked before adding other ingredients.

   Tip: Use high heat to sear the beef quickly and lock in the juices.
7. 7Stir-fry beef and onions

   

   Add the sliced onions into the wok with the partially cooked marinated beef. Continue to stir-fry over high heat until the onions soften and begin to incorporate with the beef juices.

   Tip: Keep the heat high to ensure the onions retain a slight crunch while caramelizing slightly in the beef marinade.
8. 8Incorporate enoki mushrooms

   

   Add the fresh enoki mushrooms into the wok along with an extra splash of dark soy sauce for a rich, deep color. Toss everything together continuously until the mushrooms are tender and the beef is fully cooked through.

   Tip: Enoki mushrooms cook very quickly, so add them at the very end to prevent them from becoming too soft.
9. 9Serve the beef bowl

   

   Once the beef and mushrooms are perfectly cooked, use a ladle to scoop the mixture over a warm bowl of steamed white rice. Garnish with a fried egg and a sprinkle of sesame seeds before serving.

   Tip: A warm bowl helps keep the dish hot, enhancing the savory aroma of the marinade.

Storage & Reheating

Burn It Off

Frequently Asked Questions